Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.

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Thursday, 12 July 2012

The following biography accompanies
Ruby’s archive held in the National Library of Australia.

From 1932 Ruby
Borrowdale was the Chief Instructress, later the Superintendent of the Test
Kitchen of Warwich and Brisbane millers Simpson Bros, the makers of baking
powder. Ruby Borrowdale wrote a weekly cooking column for the Brisbane
Telegraph under the nom de plume of Patricia Dale, as well as wrote cooking
segments for many country papers from Cairns to Maitland. Ruby Borrowdale also
appeared on radio and was the first Queensland cook to appear on television -
her first TV Week article appeared between the 2nd to the 8th June, 1960. Later
she established her own "independent" test kitchen at 25 Chester St,
Fortitude Valley and became the director of Judith May Clinic of the Queensland
Butter Board.

She was married to
Ambrose Jones and the couple lived at Hampstead Rd, Highgate Hill. Ruby
Borrowdale died at the age of 84 on the 13th June, 1997. This biographical
history has been compiled with the assistance of a short biographical sketch
written by Ruby Borrowdale's husband Ambrose Jones in the late 1960s.

Hi My mum is trying to find an old golden circle recipe for pineapple creamed rice.( it was made with a thickened pineapple juice sauce on the top). It was advertised in a women's magazine at least 40 years ago.

Hi My mum is trying to find an old golden circle recipe for pineapple creamed rice.( it was made with a thickened pineapple juice sauce on the top). It was advertised in a women's magazine at least 40 years ago.

Drain pineapple, place syrup in saucepan, heat. Soak gelatine in 3 tblsp cold water for 5 minutes, add to hot pineapple syrup, stir to dissolve. Leave until almost set, then beat until spongy. Fold in the ricecream, the well-beaten egg white and half of the pineapple pieces. Pile into individual dishes or one large mould. Chill until firm. Unmould and serve with remaining pineapple pieces.